Kibbutz breakfast salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Pat dwigans -- nathan and | |
| Goldman | ||
| 4 | larges | Firm tomatoes |
| 2 | mediums | Cucumbers; 1 peeled -- 1 |
| Unpeeled | ||
| 1 | large | Green pepper |
| Lettuce leaves optional | ||
| Carrot optional | ||
| Green cabbage leaves | ||
| Optonal | ||
| ¼ | cup | Olive or salad oil |
| 2 | tablespoons | Fresh lemon juice or citrus |
| Vinegar | ||
| Salt and freshly ground | ||
| Pepper to taste | ||
Directions
Vegetables should be well chilled before preparation. Chop tomatoes, cucumbers and green pepper into small even dice. if lettuce is used, tear it into small bits; carott and cabbage should be grated coarsely. Combine the olive oil and lemon juice; toss with the vegetables and season with salt and pepper. Serve immediately.
Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman